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2010-02-27
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wanted to give it a try after learning about Cepage on TV and here we were... spending a cozy night at Cepage. We were seated at the private dining area with 4 tables in the room.As lazy people, we decided to have the 7-course Tasting Menu~ We were then served with 2 welcoming appetizers - Croquette with mozarella cheese and Norwegian Salmon with Asparagus Mousse. The croquette tasted with strong mozarella cheese while the mousse was surprisingly good! A very nice approach to have mousse as a
As lazy people, we decided to have the 7-course Tasting Menu~ We were then served with 2 welcoming appetizers - Croquette with mozarella cheese and Norwegian Salmon with Asparagus Mousse. The croquette tasted with strong mozarella cheese while the mousse was surprisingly good! A very nice approach to have mousse as an appetizer rather than a dessert.
The first appetizer was Tartare of Live Normandy Scallop, green apple gelee, creme fraiche, Oscietre caviar. I LOVED the green apple gelee~! blended really well with the tartare, to give the fresh scallop a tinge of stimulating freshness.
The next dish was Pan seared seabass, mussel-saffron stew, fennel mousseline, dattarino tomato confit. Crispy skin and tender meat for the seabass. A very light and delicate approach to cook seabass.
Main course arrived. We were served with Gratinated Alaskan Crab, chili 'nduja di Spilinga, fragrant pilaf rice. Awesome! Haven't had rice as the main course in french cuisine and the Alaskan Crab and chili were a great combination in adding stimulating flavors to the dish.
Then we had 'Taiyouran' organic egg confit, Perigord truffle, Joselito ham 'Gran Reserva', crouton. The poached egg had to be stirred well with the ham before you ate. It was very nice to have the egg yolk matching with the ham rather than having fruits or cheese.
and ooo! this was GOOD - Grilled Iberican pork chop and apples, Kurobuta pork belly en sousvide, "La Ratte' potato, sauteed seasonal mushrooms and baby spinach. The pork chop was well cooked but not coarse, though it could come without the pork belly, which made the dish quite a heavy one.
It was really good to have marinated mango, pineapple sherbet to freshen up the tastebuds before we had the dessert.
Poached pear, dark chocolate mousse, cinnamon icecream and crispy filo pastry was our dessert! The pear was cut into 3 pieces with the pastry inserted in between, chocolate mousse was inside the pear. A good match with the pear to balance out the sweetness of the chocolate.
As usual, they offered petit fours. There were 3 kinds. Passionfruit macarons were the best, the raspberry candy was nice while the brownish one tasted a bit weird. But apart from the petit fours, the waitress came with a tray of assorted chocolates. I had dark chocolate, hazelnut chocolate while my boyfriend had green-tea chocolate. A tiny lemon cake concluded our night at Cepage.
A tranquil night since we had our dinner in their private dining room. Would love to see the main dining area the next time and I'm very tempted to go to Les Amis
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